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Pepperoni Pizza Soup

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. —Estella Peterson, Madras, Oregon
  • Total Time
    Prep: 20 min. Cook: 8-1/4 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced pepperoni, halved
  • 1-1/2 teaspoons dried oregano
  • 1/8 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese ravioli
  • Shredded part-skim mozzarella cheese and sliced ripe olives


  • In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours.
  • Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.
Nutrition Facts
1-1/2 cups (calculated without cheese and olives): 203 calories, 6g fat (3g saturated fat), 26mg cholesterol, 1008mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 10g protein.

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Average Rating:
  • Keithnamber
    Feb 23, 2021

    This was so delicious! I was nervous because several reviews said it tasted bland, so I did doctor it up a bit. I cooked the onion, tomatoes, and beef broth along with 1/2 tsp oregano, parsley, basil, and garlic powder in the instant pot for 10 mins, then blended it. I boiled the green bell peppers with the ravioli because I wanted the peppers whole in the soup and not blended with the rest of the ingredients. Added ravioli and peppers to blended soup. Added salt and pepper to taste. Topped with shredded mozzarella, Parm cheese, and crushed red pepper. Did not use mushrooms or olives per my family’s preference. Tasted just like pizza!

  • Steve
    Nov 6, 2020

    Delicious soup! I added a can of spinich and a few shakes of crushed red pepper flakes.

  • ano1942
    Feb 5, 2020

    Not much of a pepperoni pizza taste as I was expecting. Good but tastes more like a glorified tomato soup. If I make again, will make some adjustments.

  • RLSM
    Jan 4, 2019

    Very good and easily adjusted to individual tastes. With a salad and french bread, made a filling dinner. Will make again!

  • melijoc
    Oct 31, 2018

    Best soup I've ever had hands down!!!!! I tripled the recipe knowing how much my husband loves pepperoni, thank goodness!! The mozzarella on top is the perfect finish to this Delectably Scrumptious

  • Michelle
    Apr 6, 2018

    I made this for me and my husband. It was absolutely fabulous!!!!!!!

  • wunsagin
    Feb 25, 2018

    We really enjoyed this soup. I changed a couple of things, used tortellini instead of ravioli and I substituted Italian diced tomatoes for the stewed tomatoes. Leftovers are just as good if not better!

  • Cklee1403
    Aug 9, 2017

    We really didn't care for this soup.Nothing particularly wrong with it just not what we like. I won't make again.

  • ErinWitham
    Mar 12, 2017

    Made this soup tonight for dinner. The only thing J changed was I used turkey pepperoni to make it a little more Weight Watcher friendly. 1 1/2 cup serving ended up being 4 smart points! Soup was very tasty and I made a nice side salad to go with it. Will be making this again. Maybe next time use some turkey sausage instead and diced tomatoes.

  • Heidi
    Mar 10, 2017

    I don;t like cooked tomatoes except sauce so would sub. tomatoes 4 red bell pepper instead.